Whisk the egg yolks and sugar together, add the flour and whisk again until smooth. Slowly add all but 2-3 tablespoons of milk and whisk again until no lumps are seen. Transfer to a non stick pot. Cook over medium heat, stirring constantly to prevent the bottom from scorching, for about 2-3 minutes after it comes to a boil to remove the taste of flour.

Heat the remaining 2-3 tablespoons of milk, add the instant coffee and stir until fully dissolved.

Add the dissolved coffee into the custard and stir until it’s fully incorporated. Add the butter and stir until it melts into the custard. Put the custard through a sieve to remove any lumps. Allow to cool to room temperature.

Fit a pastry bag with a 1/3 inch star or round tip, fill the pastry bag with custard and set aside. Put the skewer inside each end of the éclair and rotate the inside end of the tip insdie the eclair cavity to break up any walls. This will allow you to fill each eclair with more custard. Scrape any custard that might’ve come out of any openings in the eclair.

Instructions: Combine the maple syrup, powdered sugar and 1 tsp of milk and the instant coffee. Stir until no lumps are seen. If the mixture is too thick add the remaining milk. Do not make the glaze too thin or it will run off the eclair.

Dip the top side of each eclair into the maple glaze, scrape any excess or wait until it drips off. If you make your glaze too thin you can add more powdered sugar until it gets to the desired thickness.

Chocolate Glaze Ingredients

Instructions

How to make Coffee Pastry Cream

Whisk the egg yolks and sugar together, add the flour and whisk again until smooth. Slowly add all but 2-3 tablespoons of milk and whisk again until no lumps are seen. Transfer to a non stick pot. Cook over medium heat, stirring constantly to prevent the bottom from scorching, for about 2-3 minutes after it comes to a boil to remove the taste of flour.

Heat the remaining 2-3 tablespoons of milk, add the instant coffee and stir until fully dissolved.

Add the dissolved coffee into the custard and stir until it’s fully incorporated. Add the butter and stir until it melts into the custard.

Put the custard through a sieve to remove any lumps. Allow to cool to room temperature.

Fit a pastry bag with a 1/3 inch star or round tip, fill the pastry bag with custard and set aside. Put the skewer inside each end of the éclair and rotate the inside end of the tip insdie the eclair cavity to break up any walls. This will allow you to fill each eclair with more custard. Scrape any custard that might've come out of any openings in the eclair.

How to Make the Coffee Pastry Cream

Combine the maple syrup, powdered sugar and 1 tsp of milk and the instant coffee. Stir until no lumps are seen. If the mixture is too thick add the remaining milk. Do not make the glaze too thin or it will run off the eclair.

Dip the top side of each eclair into the maple glaze, scrape any excess or wait until it drips off. If you make your glaze too thin you can add more powdered sugar until it gets to the desired thickness.

Click the link in the recipe for full instructions on how to make the shells, but this is what it says in that recipe – “Bake for 15 minutes, then reduce heat to 375 and bake for another 10-15 minutes until the éclairs are deep golden color.”

Marina, I can only amagine how good these taste. They look so good and I love how you’ve combined coffee and maple syrup- two of my favorite flavors. I’ve been scared to try, but your step by step instructions and beautiful photos, gave me the confidence to try. I’ll let you know how they turned out.

Thanks Mira! The idea is definitely not mine, we have these coffee eclairs with the maple glaze at one of the boulangeires here in Portland, so this was an attempt to re-create them 😀 They are delicious though!